Adapted from The French Chef Cookbook by Julia Child
1/2 c + 3/4 c | sugar |
3 3/4 c | milk |
1-1/2 tsp | vanilla extract (or 1 vanilla bean) |
5 | large eggs |
4 large | egg yolks |
- Preheat the oven to 350. Move a rack to the bottom one-third of the oven.
- Bring a full teapot of water to a slow boil for the hot-water bath.
- Bring 1/2 c. sugar and 2 1/2 tablespoons water to boil in a small, heavy saucepan, slowly swirling the pan by its handle until sugar has dissolved completely and liquid is perfectly clear. Continue to boil, swirling frequently, until sugar turns a caramel brown, about 3 to 5 minutes. Immediately pour the hot caramel into a 6-cup charlotte mold, souffle dish, or 6 individual ramekins, and turn in all directions to film bottom and sides. Set aside until ready for use.
- Heat the milk to simmering in a small, heavy saucepan. If substituting vanilla bean, slit the bean and scrape the seeds into the milk and allow to steep for 10 minutes. Strain and discard the bean.
- Beat the eggs and yolks with a wire whisk or electric mixer; gradually beat in the remaining sugar. When mixture is light and foamy, beat in hot milk in a very thin stream. Beat in vanilla extract if using.
- Hot-water bath: use large roasting pan or baking dish; put in the ramekins or mold and pour in hot water to 1/2 the height of the dish(es).
- Bake in lower third of oven for 40 minutes, or until a knife comes clean when stuck in the center of the custard. Check the water from time to time to make sure it never comes to a boil; adjust heat if necessary. This will ensure a smooth custard.
- To serve warm, let settle for 10 minutes in a pan of cold water. Turn a warm serving dish upside down over custard, then reverse to unmold. To serve cold, let cool to room temperate, then chill several hours, then unmold. (NB: I usually serve at room temperature)